RICE AND RED BEANS WITH COCONUT MILK, CHILE AND GARLIC
Here's an incredibly easy one-pot vegan dish you can put together on a weeknight. For extra oomph, add more jalapeños and garlic, and don't forget to season with salt and pepper as you go. Black, or "forbidden", rice was used in the photo, but you can also use brown.
Provided by Mark Bittman
Categories beans, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Put oil in a large ovenproof pot over medium heat. A minute later, add onion, bell pepper, chile and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add beans and enough water to barely cover. Bring to a boil, then turn off heat. Use an immersion blender or a potato masher to semipurée beans in pot (leave at least half unpuréed).
- Stir in rice, coconut milk, 1/2 cup water, thyme and a good amount of salt and pepper. (If you don't want a crust to develop, cover pot.) Bake until liquid is absorbed and rice is tender, 20 to 30 minutes. Taste and adjust seasoning, then sprinkle with parsley or cilantro and serve.
Nutrition Facts : @context http, Calories 556, UnsaturatedFat 5 grams, Carbohydrate 79 grams, Fat 20 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 14 grams, Sodium 516 milligrams, Sugar 3 grams
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Mosa Motsumi
[email protected]I'm not a fan of beans, but I loved this dish! The coconut milk and chile really balanced out the flavor of the beans.
Dylan Calvert
[email protected]This dish is a staple in my household. We make it at least once a month.
Monique Esparza
[email protected]I love this recipe! It's so easy to make and it's always a hit with my friends and family.
Marcus Burrows
[email protected]This recipe is a great base for experimentation. I've tried adding different vegetables, spices, and proteins, and it always turns out delicious.
Jamirfan Unar
[email protected]I added some chopped cilantro to the dish and it really brightened up the flavor.
It's CJ
[email protected]I'm allergic to coconut milk, so I substituted almond milk. The dish still turned out great!
Muhammad Arshad Arshad
[email protected]This recipe is a waste of time. The dish was bland and tasteless.
Tufan Gamer
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as the picture. I'm not sure what I did wrong.
Queen Lisa Allen Reese
[email protected]This dish was just okay. It wasn't bad, but it wasn't anything special either.
Bariek Boyce
[email protected]The rice was a little mushy, but the sauce was delicious. I'll definitely try this recipe again, but I'll cook the rice for less time.
Dua Noor
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. I'll probably use less chile next time.
Ghullam Fared
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved the unique flavor combination.
Delon Pasalic
[email protected]Overall, this dish was a hit with my family. The rice was cooked perfectly and the sauce was flavorful and creamy.
Darwin Wilson
[email protected]This recipe was easy to follow and the dish turned out great! I especially liked the addition of red beans, which added a nice protein boost.
CALLUM PARKER
[email protected]I'm not a huge fan of coconut milk, but this dish was still delicious. The chile and garlic added just the right amount of spice and flavor.
Rich Petty
[email protected]This dish was a real treat! The combination of coconut milk, chile, and garlic created a flavorful and aromatic dish that was perfect for a weeknight dinner.